Join us as we start the season!
Cooking with Spring's Wild Edibles & Bottling Wine
24 - 29 April 2017 (5 Nights) = 600 Euro/person
Fields of wild radicchio ready to be sauteed, young nettle perfect for tongue tingling ravioli, rich & creamy artichoke risotto - the flavors of Spring in Le Marche, Italy. In our farm to fork cooking classes we will collect wild edibles for both a pasta class and a five course Italian dinner party! Learn to make pasta (both cut & stuffed) with two seasonal sauces as well a complete menu of antipasti, primo (first course), secondo (main course), contorno (side dish) and dolce (dessert). Plus this is the time of year that we refill our cantina with local wines and we need your help bottling, corking & labeling the hundreds of liters of red, white & rosato!
Includes: 4 nights, guided wild edible walk, 2 half day cooking class with a custom hand-made apron, wine bottling, two meals with wine, five course dinner and breakfast daily, price based on double occupancy.
Friday, January 13
Back from France for the holidays we share the differences of spending Christmas in the French countryside vs the Italian countryside. While we were away busy making gingerbread houses, flying & filming, Gaggi stayed busy with yard work at our house!
Arriving home to frozen pipes, a quickly dwindling wood pile and a forecast of snow quickly brings us out of vacation mode and back to reality. First on the to-do list: 50 kilos of salami with Dr. Gaggi & Vittorio...
Thanks for listening to our latest podcast!!
Podcast from Italy: #95 - Home for Winter & Salami Making - Dowload/Stream on iTunes, Stitcher or Podbean